Bacon & Cheese Omelet

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 155°F

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Nutritional Content

Allergens: Eggs, Milk

Calories: 150 Kcal

Carbohydrates: 2 g

Protein: 11 g

Total Fat: 11 g

Calcium: 100 mg

Sodium: 210 mg

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Ingredients

10 Servings

• Bacon Strip Oven Crisp f/Raw, 10 slice

• Egg, Liquid, 2 1/2 Cup

• Milk, 2% Bulk, 2 Tbsp 1 tsp

• Pepper, Black Ground, 1/2 tsp

• Cheese, Cheddar Shredded, 2/3 Cup

25 Servings

• Bacon Strip Oven Crisp f/Raw, 25 slice

• Egg, Liquid, 1 1/2 Qt

• Milk, 2% Bulk, 1/3 Cup

• Pepper, Black Ground, 1 tsp

• Cheese, Cheddar Shredded, 1 1/2 Cup

50 Servings

• Bacon Strip Oven Crisp f/Raw, 50 slice

• Egg, Liquid, 3 1/8 Qt

• Milk, 2% Bulk, 3/4 Cup

• Pepper, Black Ground, 2 tsp

• Cheese, Cheddar Shredded, 3 1/8 Cup

100 Servings

• Bacon Strip Oven Crisp f/Raw, 100 slice

• Egg, Liquid, 1 Gal 4 Cup

• Milk, 2% Bulk, 1 1/2 Cup

• Pepper, Black Ground, 1 Tbsp, 1 tsp

• Cheese, Cheddar Shredded, 1 1/2 Qt

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cook bacon per separate recipe. Chop into small pieces.

3. Whisk together egg, milk, & pepper. For each omelet, pour 1/4 cup egg mixture on heated, greased griddle or pan.

4. When almost cooked through, sprinkle on each omelet 1 oz chopped bacon and 1 Tbsp of cheese. Fold over and cook through.

5. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. Discard unused product.

   
   
   Print Recipe here